Sift the almond flour and powdered sugar together; set aside. Make a soft-peak meringue with the egg whites, egg white powder and sugar. Fold the sifted dry ingredients into the meringue, followed by the lime zest and the toasted coconut. Spread the batter onto a parchment paper-lined sheet pan and bake at 370º F/187ºC for 10-12 minutes or until golden brown. Allow to cool completely, cut out 2 inch circles.
Whisk together the water and the Ovasil in the bowl of a mixer until the Ovasil has dissolved. Using a whisk attachment, whip up at high speed, slowly adding the sugar a little at a time until it has come to full volume. Pipe onto dehydrator trays and dry for 24 hours.
Pour the water into a high-speed blender, add the agar, and mix
on low speed. Pour the mixture into a sauce pan and simmer for 3
minutes, while constantly whisking. Add the purées, sugar, and glucose
powder. Bring the mixture to a boil, strain, and then chill until firm.
Mix again in a high-speed blender until it becomes smooth.
Pipe the lime curd into the bottom of the glass. Place a piece of the Toasted Coconut Sponge on top. Pipe the Mango Fluid Gel on top. Garnish with micro basil and the Meringue Sticks.
